Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Dilek Öztürk; Yılmaz Seçim; Berkay Seçuk

Makale detayları

Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Yazarlar:

Dilek Öztürk | Yılmaz Seçim | Berkay Seçuk

Yayıncı:

Istanbul University

Ana Başlıklar:

Human Geography (Other)

Dergi:

Journal of Tourismology Vol.9 Issue 1, pp.30-40

Belge Tipi:

Makale

Yayın Tarihi:

11/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303988

pISSN:

2459-1939

Anahtar kelimeler:

Özet:

 Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses. Therefore, it is important to determine the extent of food waste in hotel businesses for the sustainability of food. This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs. The research sample is made up of 12 four- and five-star hotels affiliated with the Ministry of Culture and Tourism in Konya province. Semi-structured interviews were used to collect data, and a descriptive analysis method was employed to analyze the obtained information and develop themes. The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste. The study also revealed that the highest amount of waste occurs during evening open buffet meals, with bread products being the most commonly wasted. Based on these results, recommendations are proposed for hotel businesses to prevent food waste, and further research is suggested to explore the topic in greater depth.

 Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses. Therefore, it is important to determine the extent of food waste in hotel businesses for the sustainability of food. This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs. The research sample is made up of 12 four- and five-star hotels affiliated with the Ministry of Culture and Tourism in Konya province. Semi-structured interviews were used to collect data, and a descriptive analysis method was employed to analyze the obtained information and develop themes. The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste. The study also revealed that the highest amount of waste occurs during evening open buffet meals, with bread products being the most commonly wasted. Based on these results, recommendations are proposed for hotel businesses to prevent food waste, and further research is suggested to explore the topic in greater depth.

 Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses. Therefore, it is important to determine the extent of food waste in hotel businesses for the sustainability of food. This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs. The research sample is made up of 12 four- and five-star hotels affiliated with the Ministry of Culture and Tourism in Konya province. Semi-structured interviews were used to collect data, and a descriptive analysis method was employed to analyze the obtained information and develop themes. The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste. The study also revealed that the highest amount of waste occurs during evening open buffet meals, with bread products being the most commonly wasted. Based on these results, recommendations are proposed for hotel businesses to prevent food waste, and further research is suggested to explore the topic in greater depth.

 Food waste is a significant and growing global problem with multiple contributing factors, including food and beverage production in hotel businesses. Therefore, it is important to determine the extent of food waste in hotel businesses for the sustainability of food. This study aims to identify the causes of food waste in hotel businesses, explore strategies to reduce waste, and determine the most common areas, meals, and products where food waste occurs. The research sample is made up of 12 four- and five-star hotels affiliated with the Ministry of Culture and Tourism in Konya province. Semi-structured interviews were used to collect data, and a descriptive analysis method was employed to analyze the obtained information and develop themes. The findings indicate that several factors contribute to food waste, with conscious personnel and regular work having a reducing effect, while unconscious staff and unplanned work increase waste. The study also revealed that the highest amount of waste occurs during evening open buffet meals, with bread products being the most commonly wasted. Based on these results, recommendations are proposed for hotel businesses to prevent food waste, and further research is suggested to explore the topic in greater depth.

Makale detayları

Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Yazarlar:

Dilek Öztürk | Yılmaz Seçim | Berkay Seçuk

Yayıncı:

Istanbul University

Ana Başlıklar:

Human Geography (Other)

Dergi:

Journal of Tourismology Vol.9 Issue 1, pp.30-40

Belge Tipi:

Makale

Yayın Tarihi:

11/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303988

pISSN:

2459-1939

Waste

Food Loss

Hotels Kitchen

Waste Control

Sayı

Makale detayları

Food Waste Management in Hospitality Operations: A Study of 4- and 5-Star Hotels in Konya Province

Yazarlar: Dilek Öztürk | Yılmaz Seçim | Berkay Seçuk

Yayıncı: Istanbul University

Ana Başlıklar: Human Geography (Other)

Dergi: Journal of Tourismology Vol.9 Issue 1, pp.30-40

Belge Tipi: Makale

Yayın Tarihi: 11/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001303988

pISSN: 2459-1939

Waste

Food Loss

Hotels Kitchen

Waste Control

Sayı

Yazarlar:

Dilek Öztürk | Yılmaz Seçim | Berkay Seçuk

Yayıncı:

Istanbul University

Ana Başlıklar:

Human Geography (Other)

Dergi:

Journal of Tourismology Vol.9 Issue 1, pp.30-40

Belge Tipi:

Makale

Yayın Tarihi:

11/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303988

pISSN:

2459-1939